Best 7 Egg And Weenie Salad Recipes
Egg and weenie salad is a classic American dish that is perfect for potlucks, picnics, and summer gatherings. It is made with hard-boiled eggs, hot dogs, celery, onion, and mayonnaise. Some variations of the salad also include pickles, relish, or mustard. This versatile dish can be served on a bed of lettuce, in a sandwich, or on crackers. Egg and weenie salad is also a great way to use up leftover hot dogs and hard-boiled eggs.
This article provides three different recipes for egg and weenie salad. The first recipe is a classic version of the dish, made with mayonnaise, celery, onion, and hard-boiled eggs. The second recipe is a twist on the classic, made with a creamy avocado dressing instead of mayonnaise. The third recipe is a spicy version of the salad, made with hot sauce and chili powder. All three recipes are easy to make and can be tailored to your own taste preferences.
THE BEST EGG SALAD
The Best Egg Salad is made with simple ingredients and is so creamy delicious! So easy to put together with the best flavor and is perfect on top of a sandwich! You will make this recipe again and again!
Provided by Alyssa Rivers
Categories Salad
Time 25m
Number Of Ingredients 7
Steps:
- Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
- Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.
THE BEST EGG SALAD
While we love a jazzed up version of egg salad, we always come back to this one for its simplicity, clean flavors and sheer nostalgia. This is the best version of a classic egg salad. It's bright with herbs and the mayonnaise-to-egg ratio is just right, making it perfectly mound-able on a sandwich or bowl of greens. If you are serving a crowd, the recipe is easily doubled, or you can just keep some extra in the fridge for whenever the craving strikes.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
- Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.
EGG SALAD WITH CELERY
This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!
Provided by GOLDIE6175
Categories Salad Egg Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
- Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g
GREEN PEA SALAD WITH CHEDDAR CHEESE
This easy pea salad has sweet, crunchy pieces of onions mixed with creamy bites of Cheddar cheese. Growing up, a friend of the family made us this pea salad that we love to this day. It's just standard stuff: peas, mayonnaise, egg, cheese, and onion. That's it!
Provided by JessyTastic
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 20.9 g, Cholesterol 132.6 mg, Fat 27.5 g, Fiber 6.9 g, Protein 14.3 g, SaturatedFat 7.2 g, Sodium 947.6 mg, Sugar 6.2 g
'FANCY' EGG SALAD
This recipe dresses up basic egg salad with parsley, capers, shallots and bacon. The writer, David Latt, cooks his eggs on a low, gentle boil for 30 minutes and finds they come out perfectly done, with the yolk flaky, but feel free to use whatever method you like, as long as the eggs are hard-boiled. (We give instructions for boiling and steaming in our guide to cooking eggs.) You can also add other spices: mustard, ground mustard seed, cumin or rosemary. The parsley can be replaced with cilantro, and the mayonnaise can be flavored.
Provided by David Latt
Categories easy, lunch, quick, salads and dressings, sandwiches
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the eggs into a gently boiling pot of water and cook for 30 minutes. Cool with water, peel and chop.
- Toss the eggs in a bowl with the parsley, capers, shallots and bacon. Season with salt and pepper to taste, then add the mayo and mix well. Serve with fresh bread or crackers, on hearts of romaine, or in a salad.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 0 grams, TransFat 0 grams
EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY
This zesty egg salad has no mayonnaise (but a dab of homemade mayonnaise would be permissible). Use picholine or other tasty green olives (not the bland canned supermarket type) or substitute Italian-style marinated artichoke hearts. You could add a little chopped anchovy and a few capers, too, if so inclined. Served open-face as appetizers, these sandwiches are very pretty, but there's no reason not to use the filling for a conventional sandwich.
Provided by David Tanis
Categories snack, finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 11
Steps:
- Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
- Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
- Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.
EGG AND WEENIE SALAD
in hard times,my Mom made this for our school lunches and I still make it. I had a hard time convincing my girlfriend that it was good. But we now both love it. Good on Tricuits or on bread.
Provided by judy maples @grayceem
Categories Other Salads
Number Of Ingredients 5
Steps:
- hard boil eggs and have weenies and eggs warm. chop eggs with pastry cutter and add weenies which have been quartered and chopped. Add pepper and mustard--if you chose-and mayo while everything is still warm. Refrigerate. A nice addition is a little fresh cilantro. We love this on a toasted bagel.
Tips:
- Fresh Ingredients Matter: Always use the freshest eggs and weenies you can find. Freshness ensures the best flavor and texture in your salad.
- Properly Cook the Eggs: Hard-boil the eggs perfectly to achieve a firm, yet tender yolk. Overcooked eggs will become rubbery and ruin the salad.
- Cool the Eggs Quickly: After hard-boiling, immediately transfer the eggs to an ice bath to stop the cooking process and prevent the yolks from turning green.
- Use High-Quality Mayonnaise: Choose a mayonnaise made with good quality oil, such as olive oil or avocado oil, for a richer flavor.
- Season to Taste: Don't be afraid to adjust the seasonings in the salad dressing to suit your personal preferences. Add more mustard, vinegar, or salt and pepper until you achieve the desired flavor.
- Chill Before Serving: Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and develop.
- Serve with Fresh Accompaniments: Garnish the salad with fresh herbs, such as dill or parsley, and serve with slices of tomato or cucumber for a refreshing touch.
Conclusion:
Egg and weenie salad is a classic dish that's perfect for potlucks, picnics, or a quick and easy lunch. With its simple ingredients and customizable flavors, it's a versatile dish that can be enjoyed by people of all ages. By following these tips, you can create a delicious and satisfying egg and weenie salad that will be a hit at your next gathering.
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